How to Make Homemade Reese’s Peanut Butter Eggs

peanut butter eggs sprinkled with flaky sea salt

5 from 1 vote

How to Make Homemade Reese’s Peanut Butter Eggs

This Peanut Butter Eggs recipe is the perfect Reese’s copycat! Make delicious Easter candy with simple ingredients and a silicone mold (or just your hands!). Plus, it’s easy to customize to any holiday by simply swapping the shape you use.

Total Time1 30

Course: Dessert, Snack

Diet: Gluten Free

Method: Stovetop/Microwave

Ingredients

1 cup creamy peanut butter
2 cups powdered sugar use powdered monk fruit for lower sugar
6 tbsp unsalted butter room temp, softened (use vegan for dairy-free)
1 tsp vanilla extract
pinch salt
12 oz chocolate chips or melting chocolate use dairy-free if desired
1 tbsp coconut oil

Instructions

In a stand mixer, mix the room temp butter. Once smooth, add the peanut butter and mix for another 20 seconds until combined. Add the vanilla extract, powdered sugar, and salt. Beat until the mixture is well combined. The mixture will turn into a crumbly dough.
Shape the mixture into egg shapes with your hands, place on a parchment-lined baking sheet, and freeze for 30 minutes. You can also place the mixture in egg molds and freeze.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
Dip the frozen peanut butter eggs into melted chocolate and return to the baking sheet. Freeze again for 10-15 minutes until the chocolate sets.
Carefully cut off any undesired set chocolate with a knife (to have more of an egg shape) and use excess chocolate to drizzle on top of the egg if desired. Freeze again for 5 minutes until the drizzled chocolate sets

Notes

Expert Tips

Electric Mixer: I used a stand mixer with the paddle attachment for the peanut butter mixture, but you can use a hand mixer if that’s what you have.

Molds: While you can shape the eggs with your hands, you can also use a silicone mold for easy shaping. This is also a fun way to change up the holidays– use any holiday-themed mold and make festive peanut butter treats for each occasion.

Chocolate: Feel free to use dairy-free chocolate if desired. You can use white chocolate, milk chocolate, or dark chocolate chips, depending on your preferences. Use chocolate melts, chocolate chips, or melting wafers/bars.

Setting: If you don’t have enough room in your freezer, feel free to substitute freezer directions with those of your refrigerator; just double the time.

Nut Butter: As long as it’s “no-stir,” you can substitute any nut butter for the peanut butter in this recipe. Sunflower seed butter, almond butter, cashew butter, and more! Also, you could technically use crunchy peanut butter if desired, though creamy is more “copycat.”

Leftover Chocolate: Use any leftover chocolate for dipping fruit or cookies. Discard after, as it will not save and reheat well.

Storage Tips

Store your homemade peanut butter eggs in an airtight container in the refrigerator with layers separated by parchment paper or wax paper. Enjoy within 4-5 days!

You can also store them in a Ziploc bag in the freezer for up to 2 months. Thaw for a minute or two before enjoying.

Nutrition